This tasty kale and barley grain salad can be put in a Mason jar and taken to
work for a healthy lunch

Greens and grains work beautifully together, and this salad is packed with both. The tomatoes, cucumber, and bell pepper add pops of acidity and crunch, but it’s the kale and barley that really shine here.

SERVES

1

INGREDIENTS

For the salad

1 cup water

pinch of salt

½ cup quick-cooking barley, to make 1½ cups cooked barley

3 tbsp white wine vinaigrette (below)

2½ tbsp diced red onion

½ cup quartered cucumber slices

½ cup halved cherry tomatoes

½ cup diced red pepper

2 cups roughly chopped kale, or enough to fill the rest of the jar

1 litre Mason jar

For the white wine vinaigrette

2 tbsp white wine vinegar

pinch of salt

freshly ground black pepper, to taste

3 tbsp olive oil

METHOD

Prepare the kale by removing the hard center ribs and chopping the leaves into 1½-inch pieces.

Pour the water into a saucepan over high heat, add a pinch of salt, and bring to a boil.

Add the barley, reduce the temperature, and simmer, covered, for 10 to 12 minutes, or until the water has evaporated. Set aside and let cool while you prepare the rest of the salad.

To make the vinaigrette, whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Pour 3 tablespoons of the vinaigrette into the jar. Add layers of diced onion, cucumber, cherry tomatoes, 1 cup of the cooked barley, and red pepper. Fill the rest of the jar with the kale.